How to make Pandan Coconut Prawns with Pandan Powder?
Pandan is a herbaceous tropical plant that grows in Southeast-Asia. In Chinese, it is known as 'fragrant plant' because of its unique, sweet aroma. The cultivated plant features upright bright green leaves, and it's the leaves that are desired for cooking up many Southeast-Asian dishes usually in desserts.
Here's the recipe using MY BLUE TEA's Pandan Powder in savoury dish by Lisa Liu of Saucy Wench. We collaborated early this year to giveaway some Superfood Powders and Saucy Wench to 3 lucky winners. And Lisa took the opportunity to create a new dish - here you go :-
* 600g peeled and deveined fresh prawns, tails intact * 50g butter * 6 sliced red chillies * 2 tbsp My Blue Tea - Pandan Powder * 5 cloves of garlic, chopped * ½ tsp salt * 1 tsp brown sugar * ½ tsp kicap manis * 1 tbsp Shaoxing Wine * 6 tbsp shredded coconut * Oil, for shallow frying
Pandan Prawns - easy & convenient to marinade with Pandan Powder.
Very flavoursome as the Pandan Powder is infused in the prawns
* Heat oil and fry the prawns until just cooked. Remove from the pan. * Melt butter in the same pan on a medium heat. * Add the chillies, pandan powder, garlic, salt and fry for about 2 minutes or until it tickles your nose. * Add in the brown sugar, Shaoxing Wine and kecap manis and sizzle quickly, then add in the prawns and coconut to combine quickly. * Serve as an appetiser or with rice as part of a main meal.
Enough for 2 prawn lovers or 4 lucky people! Yum!
Butterfly Pea Tea & Blue Apple Magic Tea - so blue, so yum!
This is the magic blend of Butterfly Blue Pea flowers, white tea, apple pieces, rose petals, corn flowers and calendula. Tastings available at the Sydney Tea Festival 2019 at Carriageworks, Refern on Sunday 18th August. "I don't need to live till 200 with My Blue Tea, just 199 years will do" - An Aussie Fellow at The Lost Plot
ABOUT LISA LIU
Lisa Liu is the founder/owner of Saucy Wench. Saucy Wench brings you delicious condiments to your everyday meal. Vegan, no preservatives added and Australian made. Lisa also runs the Cooking Club in Brisbane. She's and awesome cook and always jovial. We wish Lisa the best.